Chicken Asparagus Soup Recipe
With asparagus season arriving, those fresh and appetizing asparagus bundles have started appearing on supermarket shelves everywhere, becoming harder and harder to resist. But every vegetable we enthusiastically buy, including asparagus, somehow turns into a burden hanging over us. We buy them with excitement, then every time we open the refrigerator and make eye contact with them, we feel crushed under their accusing stare saying, “You still haven’t cooked me today. I’m getting closer and closer to spoiling.”
To avoid going through the same thing again, instead of making an asparagus salad that wouldn’t really fit into my menu plans, I decided to add the asparagus to the soup I was already planning to make. The result turned out far better than I expected, so I wanted to share the recipe with you as well. The asparagus gave this classic chicken soup a fresh and vibrant touch. Another little change I made in this soup was using rice instead of vermicelli.
Since I already knew from my previously shared olive oil asparagus pilav recipe how wonderfully rice and asparagus complement each other, I didn’t want to miss the chance to bring this duo together once again. But if you haven’t developed the same weakness for this pairing, you can absolutely use vermicelli instead of rice.
For serving, I drizzled a little parsley oil on top. This is completely optional and mostly adds a nice visual touch.
If you’d like to add spices other than black pepper, a little freshly grated nutmeg would work beautifully as well.
Enjoy...
Ingredients
- 500 g chicken breast,
- 300 g asparagus,
- 1/2 cup rice,
- 1/2 cup milk,
- 1 tbsp flour,
- 7 cups water,
- 5 tbsp olive oil,
- Salt,
- Black pepper.
Preparation
- Cut the chicken breast into small cubes,
- Heat the olive oil in a deep pot, add the chicken, and sauté until it releases and reabsorbs its juices,
- Peel the tougher outer layer of the asparagus stalks, chop the asparagus into small pieces, and add them to the pot. Continue sautéing until the asparagus changes color,
- Add the flour and cook for about 1 minute while stirring,
- Add the water and rice, stir well, cover with a lid, and cook until both the asparagus and rice are tender,
- Add the milk and bring to a gentle boil while stirring,
- Season with salt and black pepper, stir, and remove from the heat.
Enjoy!